What To Do:

In a medium bowl, combine chocolate pudding mix and 1-1/2 cups milk; whisk until thickened, then fold in whipped topping. Spread over 1 sheet of pastry. Place second pastry sheet flat side up over pudding. Using a baking sheet, press down over top to evenly distribute pudding and to flatten pastry, just until filling begins to ooze out the sides.

In a medium bowl, whisk confectioners' sugar and remaining milk until a smooth icing is formed. Reserve 2 tablespoons of icing and set aside.

Pour remaining icing over top of pastry and spread to the edges. Stir cocoa powder into reserved icing until well blended. Spoon mixture into a resealable plastic bag and using scissors, snip off one corner of bag. Drizzle glaze in 12 lines lengthwise over icing. Gently drag a butter knife through the lines to create a swirled effect. (See photo.) Chill at least 4 hours, or until firm. Cut into squares and serve, or cover loosely and chill until ready to serve.

Notes

Since we know you'll love our easy and delicious Chocolate Napoleons, we'd like to suggest another dessert made with puff pastry, like our Apple Strudel!

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This was easy peasy and everyone loved it!!...I even got the comment how professional it looked when I did the icing..What I did was I cut the puff pastry into 3 separate sections and proceeded from there..I was able to gift one, munch one and well, where did that other one go? o)

I have never used phyllo pastry before. The recipe calls for 2 sheets. Does this mean on package of the twenty sheets or, literally, just 2 sheets? It seems is wouldn't be very puffy if I only used one sheet.

I did enjoy making this pastry. I quick froze this dessert some before slicing. It worked out better.
I also doubled layered the cream mixture with some vanilla pudding prepared the same way but only used half the ingred. on both. One on top of the other.liked it better.

Thank you for this recipe. I'm from New Orleans and still remember going into MacKenzie Bakery and buying a Napoleon on my way home after school! I think I forgot how to spell Mackenzie since they close many years ago but I never forgot how great Napoleons tasted.

I am a baker by trade, this recipe is ok but does not explain the cutting procedure. It is put on a wood board for a reason, to cut it into individual pieces. This is where it gets really tricky, if you do not cut it very fast and push hard straight down, it will gush out and deform the Napolean. You have to use a guillotine type slice (very fast stroke ) also you can pre-cut the slices ahead of time, (Time consuming). When I make mine, I start with a layer of Bavarian cream, put a top on it then a layer of heavy whipped cream, put layer on top (puff pastry)then raspberry jam- layer on top, another layer of cream, layer on top, then a layer of chocolate fudge pudding (thick so use less milk ) top it off with the last layer, then use the icings, I use a fudge chocolate and drag a tooth pick through it. You don't have to be saddled with one flavor this is very high, so for the novice you may want to precut puff pastry. I hope this was helpful and bon appetite........

Thank you Bakerbabe -- to use instant pudding in such a divine dessert is ruining the magic of this pastry. I grew up in a small town and on very special occasions, my parents would travel 6 hours to pick up some of these from a wonderful bakery. It was cherished. To see people think they can do it justice with instant pudding was beyond disheartening!! If people do it like it is described -- it is not a Napoleon -- call it something else.

Instead of chocolate pudding make a vanilla pastry cream and spread in two layers of puff pastry. Do everything else the same. That is the original Napoleon I used to find at the bakery where I grew up...New Orleans.

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